Mind you, with a blog like Love and Flour, LeAndra has a ton of recipes that will take you by the hand, lead you to the kitchen and urge you to make them. Before I decided on these muffins, I was considering the Banana Rum Cake, Marbled Chocolate & Vanilla Quick Bread, Tiramisu Bread Pudding (I still intend making this soon), or on the savory side this Corn Pudding and these Crab Cakes. I was torn between these choices so I was really glad when the Blueberry Muffins spoke up 🙂
The muffins were easy to make. The batter came together really quick and then all it took was 20 minutes in the oven. I pretty much stuck to the recipe except for the cinnamon powder. I used it but just reduced the amount compared to what the original recipe called for. I couldn’t seem to figure where it went, so I just added it to the sugary topping mix. Another thing I noticed was that the ingredient list had white sugar mentioned twice, I considered that a typo. Also, something I was really excited about was, for a change, I managed to get the actual yield that the recipe suggested. Happy days!!!
On another note, check out these cupcake liners I picked up at the supermarket a couple of days ago. They look like so much fun. I baked the muffins in these liners and I think it would be a fantastic way to add muffins to a kids birthday party dessert spread.
Back to the muffins. These blueberry muffins were amazing. They weren’t too sweet, just the way I like it. I loved the flavor that the cinnamon added. And those bursts of delicious berries with the light crunch of the sugary topping were something else altogether. In all, I’d consider this the perfect muffin. Its everything I look for in a muffin and so much more. Do yourself a favor and make them soon.
And don’t forget to hop on over to LeAndra’s blog and say Hi.
1 1/2 cups All purpose flour
1/2 cup brown sugar, packed
1/2 cup granulated sugar, divided in half
2 tsp baking powder
1/2 tsp salt
Zest of 1 lemon, divided in half
1/3 cup vegetable oil
1/3 cup milk
1 1/2 cup frozen blueberries
1/2 tsp cinnamon powder
Preheat the oven to 200°C. Line a muffin pan with paper liners.
In a small bowl, mix the topping ingredients – 1/4 cup granulated sugar, the cinnamon powder and half the lemon zest.
In another bowl, mix the dry ingredients – the flour, brown sugar, 1/4 cup granulated sugar, baking powder, salt and 1/2 the zest.
In a large bowl, whisk together the wet ingredients – the milk, oil and egg.
Stir in the dry ingredients till combined.
Fold in the blueberries.
Spoon the batter into the lined muffin tin, filling almost to the top.
Sprinkle with the topping mix.
Bake at 200°C for 20 minutes or till a toothpick pierced through the middle comes out clean.
Can you tell that I absolutely love bananas? They’ve always been one of my favorite fruits. If you’re new here and don’t believe me, check out these beauties – Banana Bread, Bananas Foster, Stuffed French Toast and Monkey Business. See I wasn’t kidding. Today I have yet another banana treat for you. And let me tell you that these were absolutely wonderful. Even though they were an eggless bake, they were light, moist and super yum. I made mini muffins this time just as an excuse to have a second helping, maybe even a third 😉 These were so great that the next time I whip these up, I’m going to make them the regular muffin size. I think that tells you how much we enjoyed them. I hope you do too! Oh, I love my new silicone mini muffin cups. They are so gorgeous, they just brighten up my day. Am I crazy to want them in every color available 🙂 ? Unfortunately I forgot to use them while baking the muffins but they do make a pretty picture. Can’t wait to bake with them.
Mini Eggless Banana Walnut Muffins
Yields 12 mini muffins
2-3 over ripe banans, mashed
3/4 cup all-purpose flour
1/4 cup natural unflavored yogurt
1/4 cup walnuts, roughly chopped
1/3 cup sugar
1/4 cup vegetable oil
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla extract
1/4 tsp salt, or to taste
Preheat the oven to 180ºC and prepare your muffin mould
Mash the bananas in a bowl and add the oil, yogurt, sugar and vanilla and mix well.
Mix the flour, salt, baking powder and baking soda in a large bowl. Mix well.
Add the mashed banana mix and fold it into the flour till incorporated. Don’t beat the batter.
Add the walnuts, reserving a few and stir them in gently.
Spoon the batter into paper lined muffin tins and sprinkle the reserved walnuts on top of them.
Bake for 20-30 minutes or till done.